Snails (Sardinia)

Appetizers

Snails must be purge. Allow 30 small snails per person. Put them in a wicker basket lined with vine leaves and leave for 2 or 3 days. Take them from the basket and drop them into a bowl of water mixed with salt and vinegar, and leav them for 10 minutes. Drain welll and drop them again into a fresh portion of salted acidulated water, stirring vigourously. Drain again and leave the snails in a colander under cold running water until they are thoroughly clean.

Put the snails in a pan, cover them with cold water and bring slowly to the boil. As soon as the snails poke their heads out of their shells, turn up the heat and continue to cook for 10 minutes. Drain, cool slightly then take the snails out of their shells.

Saute a little finely chopped garlic and parsley in oil over low heat. Peel 2 large ripe tomatoes per person, chop them finely and discard their seeds. Stir the tomato pulp into the pan, season to taste with salt and pepper, and cook for 15 minutes. Then rub the mixture through a sieve and return the puree to the pan. Add the snails and cook over a low heat for 10 minutes. Serve at once, generously seasoned with freshly milled pepper.